Ranch & Coast Magazine

January 2023

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Page 70 of 99

We hadn't given much thought to the meals while we were planning the trip, but we and our fellow travelers agreed that the food exceeded our expectations. e chef focuses on organic ingredients from various regions of Ecuador and, if given advance notice, is happy to work around passengers' allergies and preferences. I especially enjoyed a lobster lunch served on the sun deck and the delicious Ecuadorian hot chocolate offered when we returned from chilly snorkel excursions. (e water is warmest in February and March.) His repertoire ranged from great ceviche (no surprise) to the best mushroom risotto I've ever tasted. In fact, we thought the whole staff was amazing. Our two naturalist guides were extremely well informed and very generous with their time. e captain, the cruise director, the wait staff, the panga drivers, and everyone else couldn't have been more helpful. MAIN Origin is one of three identical Ecoventura yachts in the Galápagos OPPOSITE Ecoventura guests gather for great flavors and good conversation over dinner TOP Blue footed boobies use their feet to attract a mate and to cover their young and keep them warm MIDDLE Bright red Sally Lightfoot crabs are easy to spot against dark volcanic rock throughout the Galápagos BOTTOM Male Great Frigate birds inflate their neck pouch to attract females during courtship >> @ranchandcoast RANCH & COAST MAGAZINE JANUARY 2023 71 ECOVENTURA: COURTESY PHOTOGRAPHY; BLUE FOOTED BOOBIES: PHOTO BY YOLANDA ESCOBAR; ALL OTHER PHOTOS COPYRIGHT FERNANDO SÁNCHEZ TERÁN

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